Tastes

Review transfer from Barreled from March 2016 Sorry to say I did not enjoy this one. Bought it on a whim while perusing my local liquor store. The nose is heavy oak and I'm guessing European oak because I'm not getting any vanilla or caramel typical of American oak. But there is also a strange metallic smell that is very unpleasant and harsh alcohol I suspect is from the grain whisky. I added a little water and it toned down the harshness. The palate, thankfully, is better than the nose. More oak spices and some smoke, but mostly just the oak. The finish is decent enough with a nice smoky pepper with cinnamon. This blended scotch will be better served with ice or mixed rather than neat.

Review transfer from Barreled from March 2016 The best selling blended scotch in the world, using I believe over 60 varieties of single malts and grain whisky. Heavily colored and chill filtered, but for a blend sold in such quantities world wide that is to be expected to maintain consistency. On the nose there is toffee, light apples, honey, dried figs, and light oak spices with a hint of salty smoke no doubt from the Talisker in the blend. Very smooth palate but unremarkable with a bit of sweetness. Finish is medium-short with the signature JW smokiness. A good, nicely priced every day scotch; neat, with ice or mixed, but I think this whisky is over engineered. Nothing stands out (except the smoky finish) as it is trying so hard to fit everyone's tastes. But I suppose that was the whole idea, huge volume of sales. 3.5

Review transfer from Barreled from November 2016 Select is a NAS from Laphroaig. 6 new recipes were created, then voted on by the Friends of Laphroaig and this was the winner. It is a combination of the 10 YO, Quarter Cask, Triple Wood, and PX Cask varieties. I had a 5oz sample from a friend that I used for this review. This one comes in at 40% ABV, is chill filtered and is a natural golden color. The nose is quite weak for a Laphroaig. Peat smoke up front. It quickly turns to a slightly briny, maritime character. Light oak and sawdust. Some vanilla but not much. After a bit of time in the glass some red fruits show up from the Oloroso and Pedro Ximenez Sherry casks. Some floral notes mixed in there as well. The palate is equally weak (for a Laphroaig) to go with the nose. Sweetness initially which becomes a slightly peppery oak. Not too peaty when compared to the 10YO or Quarter Cask. The mouthfeel is very thin and unobtrusive. The finish is short and uneventful for a Laphroaig. Peat smoke and some pepper that lingers a bit. If this was the winner of the contest I would not want to try the other 5. This is a miss from Laphroaig, a brand that I love and hold in high regards. The 10 YO, Quarter Cask, Lore are all great. I have the 18 and 15 year olds that I have yet to try, but I suspect will be winners as well. This one is $5-10 more than the 10 YO so it really makes it that much less appealing. If it was at 43% or higher it may have helped. I can say that if you want a lighter Laphroaig this would be perfect. It's ok for a quick drink after work or in a bar where you aren't dissecting your dram. Select was actually the first Laphroaig I ever purchased a little over a year ago. At the time I thought it was great, but having tried so many more peated scotches I can easily say I will not be buying another bottle. 3.25. Cheers

Review transfer from Barreled from December 2016 I'm reviewing this bourbon at my stepbrothers housewarming party. Drinking it out of a giant wine glass so I won't be able to properly review the nose. Here we go anyways. This bourbon is aged new American oak barrels for "several years" then is finished in beer barrels that were previously bourbon barrels, a nice cycle. The color is a mahogany amber and it comes in at 40% ABV. No word if it's colored or chill filter d but I would guess it's not colored. The nose is very reminiscent of the beer it once housed, New Holland Dragon Milk, a great bourbon barrel aged beer. Tons of vanilla stout, some caramel and cinnamon. It's a very smooth nose but not too complex. The palate is silky smooth with a ton of caramel and stout flavors. Again it's not complex and could have used a few more years in the barrel. Overall it's great for an everyday sipper when you aren't looking to dissect your drink. For $30 it's a great value too. 3.25

Review transfer from Barreled from January 2017. This Benriach is the second edition of their heavily peated tawny port finished limited releases, replacing the 15 year first edition. It weighs in at 50% ABV, is non chill filtered and a natural color of amber bronze. Big earthy peat on the nose. This is not to be confused with Islay peat, which is briny, medicinal, and tarry. This is more vegetal. Think forest vs sea side. Huge fruity notes. Red berries and dark stone fruits like plums. If you can let this sit long enough for the peat to fade there are lovely notes of sweet BBQ, oak, sweet red wines, and new leather. Very complex and I could nose it all day. The palate was much more intense than I expected, but at 50% ABV I should have been ready for it. Slightly hot and spicy at first but it does settle down nicely. BBQ pulled pork/chicken, grilled fruits. Big peat smoke, but also wood smoke like smoldering mesquite or hickory chips, and of course oak. The mouthfeel is a bit hot at first, but only briefly. Oily and intense. Mouthwatering initially but turns slightly dry. The finish is medium long with more sweet BBQ and peaty goodness. I wish I would have known about this whisky when it hit the market. I would have bought 2 bottles in a heartbeat. It's a real shame that something this good is a limited release. These port finished scotches are quickly becoming my drink of choice, and it really seems to lend itself well to peated scotches, more so than non peated ones. If you happen to see a bottle somewhere, just take out your wallet, pay for it, and thank yourself later. 5 stars and a big thanks to @LeeEvolved Cheers Addendum: I did find a bottle and I am saving it for a special occasion. It’s a real beauty

Review transfer from Barreled from December 2016 This Glendronach Cask Strength is from batch #3. It comes in at 54.9% ABV, is a natural amber bronze color and is non chill filtered. I hardly ever add water to a whisk(e)y, not because I'm some purist who says the way it's bottled is the way I drink it, but because I rarely feel that water is needed. This single malt scotch is one of those that deeply benefits from water. Initially on the nose there is a noticeable alcohol burn and strong oak aromas. Once these fade a little, I got a sweetness characteristic of both sherried whisky and bourbon. Raisins, sherried fruits and some vanilla. With water I was able to pick up on cola (think flat RC cola), licorice, orange peel, cocoa and candies fruits. I was surprised how many additional notes came out with water. Usually water just makes whisky smell weak and watery. I have to admit I had a hard time discerning the palate. Very hot at first with intense oak. Water brings out quite a bit of sweetness and sherried fruits. Unfortunately that's all I could really pick out, just an overall sweetness and maybe some mild oranges. The mouthfeel was somewhat hot and oily without water. The finish was fairly long, dry but sweet and with a little spice. The evolution of this whisky when water is added is like nothing I've ever had. Those that love a strong bourbon would really appreciate this single malt. It's sweet with heat and intensity. Personally, I don't think I would buy a full bottle. I don't like having to add water to make my whisky taste the way I want it to. I know that by adding water I can get more value out of the bottle, but I'd rather not have to bust out the graduated cylinders and figure out the perfect ratios for full enjoyment. Thanks to @LeeEvolved for the sample. 3.75-4 Cheers

Review transfer from Barreled from December 2016 This 14 year old Tomatin is 46% ABV, is non chill filtered and is natural color. The color is a beautiful amber peach. This Highland scotch is matured in ex bourbon barrels and finished in port pipes that previously held port wines for around 50 years. There is a burst of oaky raisins initially on the nose. After a few minutes the raisins disappear and an abundance of red berries and sweet red wines take over. It develops into baked apples, apricots, and oranges. The bourbon barrels also come through with vanilla, butterscotch, toffee, and caramel. Truly a wonderfully sweet nose. The palate takes off in another direction entirely. A wave of spice washes over the tongue and coats the mouth. Immediately following the spice is a candy sweetness with dark berries and plums. Plenty of oak and some bitter nuttiness like raw walnuts. Very full bodied. The mouthfeel is very drying and mouth coating. The finish is good and long. Spicy with some bitter dark chocolate. Tomatin has quickly climbed the ranks among my Highland scotch favorites. This port finished scotch is much stronger than I expected and I wouldn't consider it a desert dram like I do with the Glenmorangie Quinta Ruban, but it's damn good. I would love to get my hands on the 1988 Tomatin that is 25 years old and probably uses higher quality port wood, but at over $400 I doubt I'll seek it out. However for around $55 I would buy this one in a heartbeat. Thanks to @LeeEvolved for the sample. 4.5 Cheers

Stop number 74 on the SDT is Benromach. This is my first from this Speyside distillery. They have several offerings, but Peat Smoke was chosen for our tour. This is the 2006 Edition, distilled in 2006 and bottled in 2016, so this is 9-10 years old. Peated to a level of 67ppm, bottled at 46% ABV and I believe it is non chill filtered and natural color of a pale straw. Peat smoke and creosote up front on the nose. Charred oak, not to be confused with barrel char, but chunks of burnt out wood from a fire. Smoky vanilla custard. Slow smoked meats like brisket and BBQ chicken. Grilled fruits, pineapple, apricots, plums and coconut...all seared to perfection. Some red berries and green grapes. The charred notes fade and more vanilla cream take its place. There is a touch of fennel and some earthiness. The palate starts with peat smoke, but it’s fairly light given the relatively high ppm level. Vanilla cream, coconut, very light apricots and a bit of smoky lemon rind. Bitter oak and slightly earthy. Thy smoky feel builds the more you drink and reaches a respectable level, but there is little complexity behind it. A light bodied mouthfeel that starts thin and watery but becomes a little oily and mouth coating. The finish is very short at first but slowly lengthens with every sip. Some bitter tannins, smoky and dry. The bitterness lingers on. Even for a Speysider this is on the weaker side for a peated malt. At 46% and 67ppm I would have expected more. The nose is by far the best aspect. The palate is a little weak and simplistic. The bitterness really hurts the finish. At $80 it’s not worth a full bottle, especially when you consider that for about $20 more you can get a bottle of Laphroaig 10 AND Ardbeg 10, which are both much better. 3.25 but if the price was even $15 cheaper it would have been a 3.5. Thanks to @Scott_E for the sample. Cheers

Stop number 73 on the SDT is Allt-A-Bhainne. Strange name, I know. This Speyside distillery was built during the post WWII economic boom in the U.K. Virtually all of its production goes into Chivas Regal blends and the only single malts available are from independent bottlers like this 22 year old from The Exclusive Malts line from The Creative Whisky Company. Bottled at what I believe is cask strength of 50.7% ABV and I’m sure it’s non chill filtered and natural color of a honey gold. One of only 284 bottles that came from a single refill hogshead. Distilled on February 3rd 1993 and bottled in July of 2015. A full and strong nose. Very heavy cereal malt and honey. Freshly baked whole grain bread. Peanuts and cashews. It’s like they distilled a box of Honey Nut Cheerios, cardboard included (credit where credit is due, @LeeEvolved dialed me in on that note) Grilled apricots and plums. Slightly aromatic but no real smoke to speak of. A tad vegetal with some cooked celery. Dusty oak with some floral and earthy notes. A dusting of cinnamon and nutmeg. This is one of those whiskies where the palate follows the nose almost dead on. Cereals, honey, fresh heavy bread. More of that Honey Nut Cheerios feel to it. Grilled fruits, nuts and faint oak. A spiciness that is like cinnamon and pepper combined. A full bodied mouthfeel, oily, hot and mouthwatering. The finish is fairly long. No surprise that it is malt heavy with honey, a vague fruitiness and spice. This is a really good independent bottle. The Exclusive Malts line hasn’t disappointed me yet. This one is not very complex, but what it does have is done well and is strong. At about $110 it’s a good price for a 22 year old. Not something I would seek out as it’s not really my style, but hats off for the quality here. I did add a few drops of water and it toned down the spice and upped the honey and nuts. Thanks for the sample @LeeEvolved 3.75 Cheers

Review from Barreled from March 2016 ( for some reason I didn’t re-review this while doing the CBW sampler pack reviews) More balanced than I expected given the name The Peat Monster. Natural color of pale straw, non chill filtered and 46%ABV. It certainly has plenty of peat on the nose as you would expect but there is much more. Bright citrus notes like pomelo or maybe pineapple and ripe apples (I know the last two are not citrus). Smokey, salty and a little sweet on the palate that arrives fast. The finish is peat peat peat but fades quickly. Quite good for a blended malt, better than JW Green in my opinion and at a slightly better price. 4.25 is more accurate